Banana Chocolate Cupcake

It looks like I just started blogging, but here I am posting my 200th recipe . Yesss I cannot believe it myself . Thank u all for your wonderful support!!! To celebrate this occasion here u go with a soft and moist Banana Chocolate Cupcake with whipped cream frosting. I had posted a traditional Palkova recipe as my 100th post, so this time thought of making a cupcake as a treat!!

Now to the recipe…

[Preparation Time-15 mins : Cooking Time- 18 to 20 mins ]

Recipe Source : Joy of Baking

Ingredients:

For the Cupcakes:

Dry Ingredients:

Maida/All purpose flour – 1 cup

Sugar – 1 cup

Cocoa Powder – 1/3 cup

Baking Powder – 3/4 tsp

Baking Soda – 3/4 tsp

Salt – 1/4 tsp

Wet Ingredients:

Egg – 1

Banana – 1

Warm Water – 1/2 cup

Milk – 1/4 cup

Oil – 1/4 cup

Vanilla extract – 1 tsp

For the Frosting:

Whipping Cream – 1 cup

Sugar – 1/2 cup (see tips)

Method:

Take a bowl and mash the banana. Add the egg and rest of the wet ingredients – Warm water, milk, vanilla extract and oil.

Mix well and keep it aside. Take all the dry ingredients – Flour, sugar, cocoa powder, baking powder, baking soda and salt in a wide bowl. Mix well.

Now add the wet ingredients. Mix just to incorporate well. Make sure there are no lumps. Meanwhile pre-heat your oven to 180 deg Celsius. Line a muffin tray with muffin liners and pour the cupcake batter upto 3/4th in each hole. Bake it for 18-20 mins or until an inserted tooth pick comes out clean.

While the Banana Chocolate Cupcake is baking, lets make the whipped cream frosting. Take whipping cream and sugar in a wide bowl. Beat it with an electric mixer until soft peaks. Continue to beat further until stiff peaks – as shown in pics 2 & 3.

Once the cupcakes are baked, let them cool on a wire rack. Once cooled completely, top the cupcakes with whipped cream by using a disposable piping bag.

Banana Chocolate Cupcake with whipped cream is ready.

Enjoy this soft and moist cupcakes.

Tips:

The warm water and milk give a super-moist texture to the Banana Chocolate Cupcake. At 1st I was skeptical to use water but trust me, that is the highlight of this recipe.

U can skip egg and replace it by 2 tbsp of yogurt for an eggless version.

For the frosting, adjust sugar according to your taste buds. U can taste the cream in between and add accordingly. The above measurements resulted in moderate sweetness.

U can skip the vanilla extract and add a pinch of cinnamon powder for a different flavour.